Traditional Gluten-Free Gazpacho Recipe
Made with tomato, peppers and plenty of garlic, this gazpacho recipe will turn you into a cold-soup convert immediately.
Servings: 6 servings
Ingredients
- 10-12 large tomatoes, cored and coarsely chopped
- 1 seedless cucumber, peeled and coarsely chopped
- 2 red bell peppers, coarsely chopped
- 2 garlic cloves, smashed
- 3 tablespoons sherry vinegar
- ⅓ cup 80 mL extra-virgin olive oil
- Salt and freshly ground pepper
- Minced green onions and parsley, for garnish
Instructions
- Fill the pitcher of your blender with the tomatoes, cucumber, peppers, garlic, vinegar and olive oil. Add 1 teaspoon each of salt and freshly ground black pepper. Blend until smooth.
- Taste for seasoning, and add more salt and pepper to taste.
- Serve cold, garnished with green onions and parsley.